Peanut Butter, Banana, and Chocolate Icebox Pie*
Adapted from Southern Living, June 2012
2 cups cinnamon graham cracker crumbs (about 15 sheets)
1/2 cup chopped honey roasted peanuts
1/2 cup butter, melted
1 (4 oz) semisweet chocolate baking bar, chopped
2 cups whipping cream, divided
1 (8 oz) package cream cheese, softened
1 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
2 tsp. vanilla extract
2 large bananas, sliced
1. Preheat oven to 350 degrees. Stir together graham cracker crumbs, finely chopped peanuts, and butter. Firmly press mixture on buttom and sides of a greased 9 inch pie plate. Bake 10-12 minutes, or until lightly browned. Remvoe from oven and cool completely.
2. Microwave chocolate and 1/2 cup whipping cream at medium (50% power) 1.5 minutes or until chocolate is almost melted, stirring with whisk at 30-second intervals. Spoon mixture into prepared crust. Cover chocolate mixture with banana slices.
3. Beat cream cheese, peanut butter, brown sugar, and 1/4 cup whipping cream at medium speed until light and fluffy.
4. Beat vanilla and remaining 1.25 cups whipping cream at high speed until stiff peaks form. Fold whipped cream mixture into peanut butter mixture.
5. Spread peanut butter mixture over banana slices. Cover and chill for 8 hours. Serve pie with desired toppings such as chopped peanuts, whipped cream, chocolate chips, chocolate syrup, etc.
Happy Baking!!
Sarah
*This recipe was really rich and I like the combination for the peanut butter, chocolate, and bananas. However, you could omit the chocolate and bananas and just fill pie with the peanut butter filling. Also, you could use a pre made graham cracker crust. It would be just as delicious and several less steps!!
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